garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...

Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004Jadual 1:Table 1:Reka Bentuk Komponen Profesional Kursus Pengajian Seni KulinariThe Design of Professional Components of Culinary Arts Courses Of StudyCertificate in Culinary ArtsCore Course(60-70%)Practicum(20-30%)Languages(20-30%)Kandungan / Content· Introduction to Hospitality Industry· Nutrition ;· Food Hygiene and Safety/sanitation;· Kitchen Operation ;· Human Relations;· Food and Beverage Studies;· Food preparation ;· Larder / Garde Manger;· Pastry & Bakery .· Practicum in various hospitality industries· English Proficiency;· Foreign Languages .Diploma in Culinary ArtsTeras / Core(50%-60%)Business / Management(25%-30%)Praktikum / Practicum(15-25%)Electives(10-20%)Language(0-5%)Kandungan / Content· Food and Beverage Studies· Food Preparation· Hospitality Studies· Nutrition / Food studies· Hygiene and Safety / Sanitation Management· Kitchen Management· Management· Marketing· Accounting· Law· HRM· Costing· Practicum in various hospitality industries· Culinary Arts and Design· Butchery· Larder / Garde Manger· Patisserie· Kitchen Design· Eastern / Western Cookery· English / Foreign LanguagePage 19 of 96